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Bean quesadillas with corn salsa

Neil Perry
Neil Perry

Liven up the table and the taste buds with this lovely Mexican-inspired dish; easy to make, very easy to enjoy.

Neil Perry's bean quesadillas
with corn salsa.
Neil Perry's bean quesadillas with corn salsa. Photo: William Meppem

Ingredients

1 bunch coriander

4 tbsp extra virgin olive oil

1 clove garlic, finely chopped

1/2 red onion, diced

sea salt

1 red capsicum, diced

1 tsp ground coriander

1/2 tsp ground cumin

¼ tsp cayenne pepper

400g tinned black beans, rinsed

juice of 1 lime

8 small corn tortillas (check gluten-free if necessary)

120ml sour cream

120g good-quality mature cheddar, grated

6 tbsp jalapeño peppers, roughly chopped

4 corn on the cobs

4 long green shallots, finely sliced

1 de-seeded red chilli, finely chopped


The Mexican ingredients are available online, if not at specialist delis or food halls.

Method

Pick off coriander leaves, chop and reserve; finely chop the stems.

Warm 2 tablespoons of oil in saucepan on medium heat, and sauté garlic, onion, coriander stems and salt for about 5 minutes. Add capsicum and cook for another 5 minutes. Add spices and cook for a minute, stirring continuously, then add black beans. Cook for about 3 minutes or until everything has softened. Remove from heat; add half the lime juice and process briefly to combine while still leaving some "texture". Check seasoning.

Take a tortilla and spread with 2 tablespoons of bean mixture around the centre, leaving a 2cm border. On one half of the bean circle, spread a tablespoon of sour cream, some cheddar and jalapeños. Fold in half and repeat with remaining tortillas.

Heat a barbecue to medium. Cook the corn for about 15 minutes, turning regularly until golden all over. When cobs have cooled, cut off the kernels and place in a bowl. Add the remaining lime juice and oil along with the reserved chopped coriander leaves, shallots, chilli and a little salt. Mix through and check seasoning.

Oil the barbecue thoroughly. Char the quesadillas for 2-3 minutes each side until the cheese is melted. Cut quesadillas in quarters. Serve on a platter with the corn salsa.

Serving suggestion: Serve with Neil Perry's warm steal salad with chipotle dressing (add the salad to the quesadillas).

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.

Main ingredient:
Beans, Cheese, Corn
Cuisine:
Mexican
Course:
Main-course, Finger-food, Dinner
Occasion:
Midweek dinner, Family meals, Barbecue

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